Description
Vietnamese-Inspired Chicken Salad with Rice Noodles is a refreshing dish that combines tender chicken, crisp vegetables, and delicate rice noodles, all tossed in a tangy dressing. This vibrant salad captures the essence of Vietnamese street food and is perfect for any occasion, from casual lunches to dinner parties. With its bright colors and bold flavors, each bite takes you on a culinary journey. Get ready to impress your family and friends with this easy-to-make dish that bursts with freshness!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz vermicelli rice noodles
- 1 cup bell peppers, diced
- 1 cup carrots, shredded
- 1 cup cucumber, diced
- ¼ cup cilantro, chopped
- ¼ cup mint leaves, chopped
- 3 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp honey
- 1 clove garlic, minced
- chili flakes to taste (optional)
Instructions
- Cook the chicken in boiling water for about 15–20 minutes until fully cooked. Remove and let cool before dicing.
- In another pot, cook the rice noodles according to package instructions (about 5–7 minutes), then rinse under cold water.
- While the chicken and noodles cook, chop the vegetables and herbs.
- In a small bowl, whisk together soy sauce, lime juice, honey, garlic, and chili flakes.
- In a large bowl, combine diced chicken, rice noodles, vegetables, herbs, and dressing. Toss well to combine.
- Serve chilled or at room temperature; garnish with extra herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 315
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg